Boil 2.5L water, then add drained lentils/beans and whole spices, chili powder, and salt, cook until soft (1hr+). You can now store it or freeze it if you like (but remove the black cardamom).
Add the milk and fenugreek, boil.
Make the fry: put the oil, ginger, and tomatoes in a pan, cook 2 minutes. Add it to the dal. (You don't have to make the fry; you could just add this stuff with the whole spices. Then it is not a "dal fry", it is just a boiled dal.)
Cook 2 minutes, add butter and cream, and serve.

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